Ingredients
1 c. pumpkin puree
1/2 c. freshly grated Parmesan, plus more for serving
3 large egg yolks
Freshly ground black pepper
Kosher salt
1 lb. spaghetti or bucatini
6 slices thick-cut bacon, cut into 1-inch pieces
Preparation
Step 1In a medium bowl, whisk pumpkin, Parmesan, and egg yolks together. Add a few cranks of black pepper. Step 2Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve about 1 ½ cups of pasta water, then drain. Step 3Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Reserve bacon grease in skillet. Step 4Add drained pasta to skillet with bacon grease, tossing to coat. Return skillet over low heat to warm grease, if needed, then remove from heat before adding pumpkin mixture. Add ¾ cup of pasta water to pumpkin mixture to thin it out, then add to pasta and toss to coat. Add additional pasta water, 1 tablespoon at a time, as needed to create a creamy sauce. Add bacon and toss.Step 5Top with more Parmesan and black pepper to serve.
Have you made this yet? Let us know how it went in the comments below!
